Tender and Savory: The Foolproof Recipe for Pepper Steak, Step-by-Step

• 1 pound flank steak, cut into thin strips
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon dry sherry (optional)
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 large green bell pepper, cut into thin strips
• 1 large red bell pepper, cut into thin strips
• 1 large onion, cut into thin strips
• 2 cloves garlic, minced
• 1 inch ginger, minced

Step-by-Step Guide to Pepper Steak Excellence

1. Prepare the Steak

• Cut the flank steak against the grain into thin strips.
• In a small bowl, combine the cornstarch, soy sauce, brown sugar, rice vinegar, dry sherry (if using), black pepper, sesame oil, and salt. Mix well to form a marinade.
• Add the steak strips to the marinade and toss to coat. Allow to marinate for at least 30 minutes, or up to overnight.

2. Cook the Vegetables

• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the bell peppers and onion and cook until softened and slightly charred, about 5-7 minutes.
• Remove the vegetables from the pan and set aside.

3. Sear the Steak

• Remove the steak from the marinade and discard the marinade.
• Heat the same skillet or wok over high heat.
• Add the steak strips and sear until browned on all sides, about 2-3 minutes.

4. Combine Steak and Vegetables

• Return the cooked vegetables to the pan with the steak.

5. Sauce It Up

• Add the garlic and ginger to the pan and cook until fragrant, about 30 seconds.
• Pour in the remaining marinade.
• Bring to a boil, then reduce heat and simmer until the sauce thickens, about 2-3 minutes.

6. Serve and Savor

• Serve the pepper steak immediately over rice or noodles.

7. Garnish for Perfection

• Top with chopped green onions, sesame seeds, or cilantro for an extra burst of flavor.

Tips for the Perfect Pepper Steak

• Use a sharp knife to cut the steak against the grain, which will make it more tender.
• Marinate the steak for at least 30 minutes, but overnight is even better for maximum flavor absorption.
• Don’t overcook the steak, as it will become tough.
• If you don’t have dry sherry, you can substitute with another type of cooking wine or even chicken broth.
• Serve the pepper steak with a side of your favorite dipping sauce, such as soy sauce or hoisin sauce.

Key Points: Mastering the Art of Pepper Steak

With these step-by-step instructions and helpful tips, you’ll be able to create a mouthwatering pepper steak that will impress your taste buds and leave you craving more. So gather your ingredients, fire up the stove, and embark on a culinary adventure that will tantalize your senses.

What People Want to Know

Q: What type of steak is best for pepper steak?
A: Flank steak is a popular choice for pepper steak due to its affordability and tenderness.

Q: Can I use a different type of marinade?
A: Yes, you can experiment with different marinades to suit your taste preferences.

Q: How do I know when the steak is done cooking?
A: The steak is cooked to your desired doneness when it reaches an internal temperature of 125°F for rare, 130°F for medium-rare, or 135°F for medium.

Q: What can I serve with pepper steak?
A: Pepper steak pairs well with rice, noodles, or even mashed potatoes.

Q: How do I store leftover pepper steak?
A: Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days.